Pumpkin Bread Pudding

Pumpkin Bread Pudding Recipe
Photo: Karry Hosford
If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. Topping the warm bread pudding with maple syrup and toasted pecans is pure genius.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 273
Caloriesfromfat 23 %
Fat 7 g
Satfat 1.7 g
Monofat 3.1 g
Polyfat 1.4 g
Protein 7.5 g
Carbohydrate 46.1 g
Fiber 3.3 g
Cholesterol 97 mg
Iron 1.8 mg
Sodium 186 mg
Calcium 117 mg

Ingredients

1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1/2 teaspoon pumpkin-pie spice
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
4 1/2 cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)
Cooking spray
1/2 cup maple syrup
1/4 cup chopped pecans, toasted

Preparation

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

Note:

November 2002
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